40 minutes
This tangy and refreshing Deli Pickle Potato Salad is perfect for a picnic or a light lunch. The combination of potatoes, dill pickles, and a mustard dressing creates a delightful burst of flavor in every bite.
Small Red Potatoes, boiled and halved
0 lb
to taste
White Onion, thinly sliced
each
tablespoons
Spicy Mustard
teaspoons
tablespoons
Nigella Seeds, optional
teaspoons
to taste
Half-Sour Or Kosher Dill Pickles, sliced
0 oz
Dill, chopped
tablespoons
1. Boil the Potatoes
Place the red potatoes in a medium saucepan and cover them with water. Add a generous amount of kosher salt to season the water. Bring it to a boil and cook the potatoes for about 20 minutes. You’ll know they’re done when a skewer or knife slides in effortlessly. This ensures the potatoes are perfectly seasoned and tender.
2. Cool the Potatoes
Once cooked, transfer the potatoes to a bowl of ice water to cool them down quickly. Let them sit until they are completely cool to the touch. This step stops the cooking process and makes them easier to handle when slicing.
3. Soften the Onions
In a mixing bowl, combine the thinly sliced white onion with the pickle brine and a pinch of salt. Let them sit for about 15 minutes. This will soften the onions and infuse them with a delightful tangy flavor.
4. Make the Dressing
In a separate bowl, whisk together the spicy mustard, olive oil, nigella seeds (if using), and a few grinds of black pepper. Add a pinch of salt to taste and another splash of pickle brine for an extra punch of flavor. This dressing will tie all the elements of the salad together beautifully.
5. Combine the Potatoes with the Dressing
Halve the cooled potatoes and place them in a mixing bowl. Add the sliced pickles and chopped fresh dill. Pour over the dressing and gently toss everything until the potatoes are well coated with the flavorful mix.
Choose waxy potatoes like Yukon Golds or red potatoes that hold their shape after boiling and provide a creamy texture once cooked.
Boil until just tender, where a fork can pierce through but the potato still holds its shape to prevent it from falling apart when mixed.
Drizzle warm potatoes with vinegar and salt after cooking to allow them to absorb the seasoning deeply.
Dice your potatoes into uniform pieces to ensure even cooking and flavor absorption.
Begin boiling potatoes in cold, salted water for even cooking and to avoid mushy outsides and raw insides.
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